The Craft Certificate in Food & Beverage Production, Sales, and Service Management is a hands-on, competency-based course designed to prepare learners for foundational roles in the hospitality industry. Accredited by TVET CDACC, the course blends classroom learning with practical skills essential for the food service and catering sector.
Basic Food Production: Local and international cuisine, cooking methods, pastry and bakery basics.
Food & Beverage Service: Service etiquette, menu presentation, and customer interaction.
Hospitality Communication: Communication skills, teamwork, and workplace conduct.
Catering & Restaurant Operations: Banquet setup, buffet service, and kitchen planning.
Nutrition & Menu Planning: Basic principles of healthy eating and menu design.
Kitchen Safety & Hygiene: Sanitation procedures, personal hygiene, and food handling protocols.
Entrepreneurial Skills: Introduction to small business operations in catering and hospitality.
Industrial Attachment: Supervised fieldwork in hotels, restaurants, or institutions.
Entry Requirements:
KCSE Mean Grade D+ or D, or possession of a Level 4 Qualification in a related area.
Career Pathways: Food service assistants, junior cooks, waitstaff, kitchen assistants, or entry into diploma-level training.
